"Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs." — Campbell's Kitchen
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Vegetable cooking spray
red potatoes, cut into 1-inch pieces
fresh OR frozen whole baby carrots
celery root (celeriac), peeled and cut into 1-inch pieces
1 (3 pound)
rutabaga, peeled and cut into 1-inch pieces
red onions, cut into wedges
parsnips, peeled and cut into 1-inch pieces
garlic, cut into thin slices
chopped fresh rosemary leaves or fresh thyme leaves
Swanson® Vegetable Broth or Chicken Broth (regular or Certified Organic)
This was so good and so easy! I used sweet potato, sweet onion, turnips, parsnips and carrots. Be sure to check it before the time because mine were done early. Use some aluminum foil to line your pan and no clean up.
Guess I have picky eaters. The family didn't care for it. I thought the flavors were good but not worth all the work for the dish. It might be a good side on a holiday dinner.
This is a great recipe. I tried it as it is published first. Then I tried some variations. My favorite is with small red potatoes, sweet potato, carrots, parsnips, turnips, red onion, garlic, and large red pepper strips (I had quite a bit of red pepper leftover in my crisper). I toss with olive oil, add a touch of seasoning salt and I even tried changing the taste up by using marjoram instead of thyme. Either way it's a winner!
I'd never tried parsnip, celeriac, or rutabaga before, but I was curious, so I tried them. The parsnip and celeriac were excellent, but the rutabaga was too bitter. This recipe would be a 5 if it didn't contain rutabaga. Oh, and you should decrease the cooking time a bit.
Matt made these for Thanksgiving. I grumbled and grumbled about doing something that takes so long the day of. Well, I was wrong! It was the most well received veggie dish of the day. Everyone loved them.
Very good; I made it with just potatoes and carrots.
Loved the taste of this. I used what veggies I had on hand (yellow-skinned potatoes, carrots, turnip, and yam). I will certainly try again in the future with rutabaga and parsnips. Brussels Sprouts would probably be nice in the blend, as well.
A great way to prepare and serve root vegetables, and just in time for the upcoming holidays! I did two things differently - tossed the veggies in olive oil and added some crushed red pepper flakes. This garlic and rosemary is a traditionally tasty combination, and with this recipe other combinations will also result in a success. Squash is another fine choice to add to the veggie mix.
Rutabaga Tips: For those who have had rutabaga taste bitter, it is all in how to select one. Choose rutabaga that is firm/solid and heavy for its size. The skin should be free of major damage/blemishes, but the rigid scars around the top are natural. Smaller rutabagas are generally sweeter and milder. So for those who had a not-so-positive first experience with this veggie, give it another whirl! Also, keep in mind that roasting a rutabaga will bring out/intensify its flavor, whereas boiling/steaming it will dilute it.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Roasted Root Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 23
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